Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

🥣 Instructions

1. Cook the Pasta

• Cook linguine in salted boiling water until al dente.
• Reserve 1/2 cup pasta water and drain.

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2. Cook the Chicken

• Season sliced chicken with salt, pepper, garlic powder, and Italian seasoning.
• Heat olive oil and butter in a skillet over medium-high heat.
• Cook chicken until golden and cooked through (6–8 minutes).
• Remove and set aside.

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3. Make the Alfredo Sauce

• In the same pan, melt butter.
• Add garlic and sauté for 1 minute.
• Pour in heavy cream and simmer on low for 3–4 minutes.
• Add Parmesan (and mozzarella if using), stir until melted.
• Add salt, pepper, and nutmeg.

If too thick: add a splash of pasta water.
If too thin: simmer 1–2 minutes.

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4. Combine Everything

• Add cooked pasta and chicken into the sauce.
• Toss until well coated.
• Add more pasta water if needed for a silky finish.

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🍽️ Serve

• Top with parsley and lots of Parmesan.
• Serve hot with garlic bread and salad.

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💡 Pro Tips

• Use freshly grated Parmesan—it melts better.
• Don’t boil the cream; keep it gentle to avoid separation.
• Add pasta water gradually for perfect creaminess.

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🍗 Variations

• Add spinach or broccoli
• Use shrimp instead of chicken
• Add chili flakes for a spicy kick

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🧊 Storage

• Refrigerate for up to 3 days.
• Reheat gently with a splash of milk or cream.

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